Ritschert

Instructions

1. Cover the beans and pearl barley with plenty of water in a bowl and leave to soak overnight.
2. Once the beans and pearl barley have swollen, brown sliced onion in a little butter in a large saucepan.
3. Meanwhile, peel the carrots and celeriac and cut into cubes approx. 0.5 cm in size.
4. Cut the garlic into thin slices and add to the onions. Sauté for 1-2 minutes.
5. Add the carrots and celeriac and fry lightly.
6. Place the beans and barley in a sieve and rinse well.
7. Deglaze with water. Add beans, barley and bacon in one piece (without rind, cut this off).
8. Season with bay leaves, marjoram, lovage and salt.
9. Simmer for 45–60 minutes with the lid on.
10. When the beans are soft, season with salt and pepper to taste.
11. Remove the bacon, cut into portions and serve with the stew.
12. Optionally, serve with rye sourdough bread.